It’s no secret that I love bread. In fact, one of my secret wishes is to enroll in the San Francisco Baking Institute. Maybe in another life – since I do live on the East Coast and am quite certain that I won’t be able to get away for the year!
Good thing is that I’ve just learned the the SFBI offers some online classes...yay!! And, the founder of the SFBI, Michel Suas, has written one of the best books on Bread called Advanced Bread and Pastry. It is no longer published but is available on Amazon.com
But, I digress – for now, we have these rolls, which were fairly simple to make. If you are pressed for time, I believe you can skip the cold rise and just do a warm bulk rise instead. My rolls came out a bit heavy and so I’ve made a note in the recipe to use caution when adding flour and only use enough to form a soft dough that is no longer sticky.
Fresh baked bread is always a hit, and I’m planning to experiment with many more recipes including a Pullman loaf, baguettes, English muffins, hamburger rolls, ……
Source: Better Homes and Gardens, One Pan Recipes
Dinner rolls
Ingredients
- 4 1/4 to 4 3/4 cups all-purpose flour
- 1 package active dry yeast
- 1 1/2 cup warm water (120 to 130 degrees F)
- 1/2 cup mashed potato (leftover, or boil 6 ounce potato and then mash)
- 1/3 cup butter , melted
- 1/4 cup sugar
- 1 1/4 teaspoon salt
- 2 tablespoon butter , melted
Instructions
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In a large mixing bowl, combine 2 cups of the flour with the yeast.
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Add warm water, potato, 1/3 cup butter, sugar, and salt.
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Beat with electric mixer on low to medium speed for 30 seconds then beat on high for 3 minutes.
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Stir in the remaining flour until a soft dough is formed (you may need less flour).
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Knead the dough for 3 to 5 more minutes.
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Place dough into a greased bowl. Cover and chill for 3 to 24 hours.
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Remove dough from the refrigerator and divide into 15 pieces
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Shape into ball and grease and 9 by 13 baking pan. Place balls into pan and cover.
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Let rise until double in volume (1 hour or so)
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In the meantime, preheat oven to 400 degrees F
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Bake for 20 to 25 minutes, until golden and brush with melted butter before serving.
Recipe Notes
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled. Use only enough flour so that your dough is no longer sticky
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